Butter Chicken
This stovetop butter chicken pairs tender marinated chicken with a creamy tomato sauce scented with garam masala, ginger, garlic, and fenugreek. Serve it with rice or naan for a cozy dinner that feels special without a t
- Total time
- 55 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 20mCook 35mIndianDinner
Butter chicken, also called murgh makhani, began in Delhi as a rich tomato-and-butter sauce for tandoori chicken. This home version keeps the same creamy, lightly spiced spirit, but uses a skillet instead of a tandoor oven.
The chicken gets a quick yogurt marinade, which helps it stay tender and gives the spices a head start. Then the sauce is simmered, blended until smooth if you like, and finished with cream.
It is mild enough for many families, but you can adjust the cayenne to your taste. Rice or naan is not included in the nutrition, but either one is welcome at the table.
01What you'll need
Ingredients
20 items · 4 servings
- 1 1/2 pounds (680 g) boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup (120 g) plain whole-milk yogurt
- 1 tablespoon fresh lemon juice
- 3 1/2 teaspoons garam masala, divided
- 2 teaspoons sweet paprika or Kashmiri chile powder, divided
- 1 teaspoon ground cumin
- 1 1/4 teaspoons fine salt, divided, plus more to taste
- 5 garlic cloves, finely grated or minced, divided
- 2 tablespoons finely grated fresh ginger, divided
- 2 tablespoons unsalted butter
- 1 tablespoon neutral oil, such as canola or sunflower oil
- 1 medium yellow onion, finely chopped, about 150 g
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper, optional
- 1 (14.5-ounce/411 g) can no-salt-added crushed tomatoes
- 1 teaspoon sugar
- 3/4 cup heavy cream
- 1 tablespoon crushed dried fenugreek leaves, also called kasuri methi, optional
- 2 tablespoons chopped fresh cilantro, for serving optional garnish? no include as garnish? use for serving ok included?
02How to make it
Step-by-step
1. Marinate the chicken
In a medium bowl, mix the yogurt, lemon juice, 2 teaspoons garam masala, 1 teaspoon paprika, the cumin, 3/4 teaspoon salt, 2 grated garlic cloves, and 1 tablespoon ginger. Add the chicken and stir until coated. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Brown the chicken
Heat a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon butter and the oil. Lift the chicken from the marinade, letting extra marinade drip back into the bowl, and add the chicken in a single layer. Brown for 2 to 3 minutes per side; it does not need to cook through yet. Work in batches if needed, then transfer the chicken to a plate. Discard any leftover marinade.
3. Soften the onion
Lower the heat to medium. Add the remaining 1 tablespoon butter and the chopped onion to the same pan. Cook for 5 to 7 minutes, stirring often, until the onion is soft and lightly golden. If browned bits stick to the pan, scrape them up with a wooden spoon; they add flavor.
4. Bloom the spices
Add the remaining 3 garlic cloves and remaining 1 tablespoon ginger. Cook for 30 seconds, just until fragrant. Stir in the remaining 1 1/2 teaspoons garam masala, remaining 1 teaspoon paprika, coriander, turmeric, and cayenne if using. Cook for 30 seconds more. This quick heating step is called blooming, and it wakes up the spices.
5. Simmer the tomato sauce
Pour in the crushed tomatoes, sugar, and remaining 1/2 teaspoon salt. Stir well, then bring to a gentle simmer. Cook for 8 to 10 minutes, stirring now and then, until the sauce looks a little darker and slightly thicker.
6. Blend until smooth
For a smooth restaurant-style sauce, use an immersion blender right in the pot, or carefully transfer the sauce to a blender and blend until smooth. If using a regular blender, vent the lid slightly and cover it with a towel so steam can escape safely. Return the sauce to the pan if needed.
7. Finish cooking the chicken
Stir the browned chicken and any juices from the plate into the sauce. Reduce the heat to medium-low, cover partly, and simmer for 8 to 10 minutes, until the chicken is cooked through and reaches 165°F in the thickest pieces.
8. Add the cream and serve
Stir in the heavy cream and crushed fenugreek leaves, if using. Simmer gently for 2 to 3 minutes; do not boil hard after adding the cream. Taste and add a pinch more salt if needed. Sprinkle with cilantro and serve with rice or naan, if you like.
03From our kitchen
Cook's tips
- Make-ahead: Marinate the chicken up to 24 hours ahead. You can also cook the sauce one day ahead, then rewarm it gently and simmer the chicken in it before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat over low heat on the stove or in short microwave bursts, stirring often so the cream does not separate.
- Freezing: Butter chicken freezes well for up to 2 months, though the sauce may look slightly grainy after thawing. Reheat slowly and stir in a splash of cream or water to smooth it out.
- Chicken swap: Boneless, skinless chicken breasts work, but they cook faster and can dry out. Cut them a little larger and check for doneness early.
- Dairy swap: For a lighter sauce, use half-and-half, but do not boil it. For a dairy-free version, use unsweetened full-fat coconut milk and a plain dairy-free yogurt; the flavor will be different but still pleasant.
- No fenugreek? Leave it out. Kasuri methi adds a slightly nutty, savory aroma, but the dish still works without it.
Cook's note
Nutrition is calculated for the butter chicken only, using the listed amounts and 4 servings. Rice, naan, and any extra salt added at the table are not included.
04Frequently asked
Questions & answers
Can I make butter chicken without a blender?
Yes. The sauce will be more textured because of the onion and tomato, but it will still taste good. Chop the onion very finely and simmer the sauce until soft before adding the chicken.
How spicy is this recipe?
It is mild to medium, depending on your paprika or chile powder. For a very mild version, skip the cayenne. For more heat, add extra cayenne a pinch at a time.
Can I use cooked chicken?
Yes. Make the sauce as written, then add about 3 cups chopped cooked chicken after blending. Simmer just until hot, then add the cream. Do not cook it too long or the chicken may become dry.
Why did my cream sauce split?
Cream can split if it boils hard or if the heat is too high. Add the cream near the end, keep the sauce at a gentle simmer, and stir often. A splash of warm water can help bring it back together.
What should I serve with butter chicken?
Basmati rice, naan, roti, or simple steamed vegetables all work well. A cucumber salad or plain yogurt on the side can balance the richness.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat38 g
- 49%
- Saturated Fat18 g
- 90%
- Cholesterol230 mg
- 77%
- Sodium920 mg
- 40%
- Total Carbohydrate20 g
- 7%
- Dietary Fiber4 g
- 14%
- Total Sugars10 g
- Protein39 g
- 78%
- Vitamin D0.7 mcg
- 3%
- Calcium142 mg
- 11%
- Iron3.1 mg
- 17%
- Potassium965 mg
- 21%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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